Kani Salad

Ingredients

• 500 g (30 leg-style crab sticks)Imitation crab
• 120 ml (½ cup)Masago (capelin roe)
• ½ English cucumberEnglish cucumber, julienned
• 180 ml (¾ cup)Mayonnaise (Hellmann’s brand)
• 15 ml (1 Tbsp)Sriracha sauce

Instructions

1. 1

   Shred the crab

   Run a fork along each crab stick to separate it into shreds, then put the shredded crab in a large bowl.

2. 2

   Toss the salad

   Add the julienned cucumber, masago, mayonnaise and sriracha to the bowl. Toss until coated and serve immediately.

What is Kani salad?

Kani means crab in Japanese, and this restaurant-style salad usually uses imitation crab rather than fresh crab. It combines the sweet, mild crab with cucumber and a creamy, spicy dressing.

This version gets its extra savoury note from masago, or capelin roe. Shredding the crab helps the dressing cling to it and gives the salad a light, easy-to-eat texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 164 calories, 5g protein, 8g carbs, 12g fat.

The imitation crab and mayonnaise provide most of the protein and fat, while the crab and cucumber contribute carbohydrates. Pair a serving with rice and extra vegetables for a more balanced plate.

The ingredients that make it work

Imitation crab: Leg-style sticks are easy to shred with a fork and bring a gentle sweetness. Separate them into strands rather than chopping them into chunks.

Cucumber and masago: The cucumber adds a cool, crisp contrast, while the roe brings small briny bursts. Julienning the cucumber gives it a similar shape to the crab strands.

Getting the texture right

Shred the crab lengthways with a fork so the strands stay distinct. Add the cucumber and other ingredients only when you are ready to toss and serve, to keep the salad from becoming watery.

Toss gently but thoroughly, so the mayonnaise and sriracha coat the strands without crushing them.

Balancing the dressing

Mayonnaise gives the salad its creamy base, and sriracha supplies the heat. Toss the listed amounts together with the other ingredients; if you prefer a milder result, use less sriracha to taste.

Masago adds saltiness as well as texture, so taste the finished salad before adding any extra seasoning.

When to prepare it

The active preparation takes about 15 minutes, and the recipe is served immediately after tossing. For the freshest crunch, shred the crab and julienne the cucumber shortly before serving.

If you need to prepare ahead, keep the ingredients chilled and separate, then mix them just before eating.

What to serve with it

Serve the salad as a side with sushi, rice or other Japanese-inspired dishes. Its cool cucumber and creamy dressing also work well alongside a simple bowl of steamed rice.

For a more substantial meal, pair it with a source of protein and a vegetable side, keeping the salad as the creamy, crisp component.

Recipe notes & tips

• Use a fork to pull the crab sticks into fine, even strands.
• Cut the cucumber into thin matchsticks so it mixes evenly with the crab.
• Keep the cucumber chilled until you are ready to toss the salad.
• Add the sriracha gradually if you want to control the heat.
• Toss shortly before serving for the crispest texture.

Variations

• More heat: Add a little extra sriracha to the mayonnaise before tossing.
• Milder dressing: Reduce the sriracha for a gentler chilli flavour.
• Extra crunch: Add more finely julienned cucumber.
• Roe-free: Leave out the masago for a simpler crab-and-cucumber salad.
• Rice bowl: Serve the salad over cooked rice for a more filling meal.

Common mistakes to avoid

• Chopping the crab: Large pieces do not take on the dressing as evenly; shred the sticks with a fork.
• Thick cucumber pieces: They can overwhelm the delicate crab strands; cut the cucumber into thin matchsticks.
• Tossing too roughly: The crab can break down; fold the ingredients together gently.
• Mixing too early: The cucumber can release water; toss the salad just before serving.
• Adding too much chilli: The heat can mask the roe and crab; start with the listed amount and adjust to taste.

How to store

For the best texture, serve the salad immediately. If needed, refrigerate leftovers in a covered container and eat within 1–2 days; stir gently before serving and do not leave it at room temperature for an extended period.

Frequently asked questions